Properties of emulsions stabilised by sodium caseinate–chitosan complexes

K. Zinoviadou, E. Scholten, T. Moschakis, C.G. Biliaderis

Research output: Contribution to journalArticleAcademicpeer-review

48 Citations (Scopus)

Abstract

Oil-in-water emulsions (10%, w/w, oil) were prepared at pH 5.7 by using electrostatically formed complexes of 0.5% (w/w) sodium caseinate (Na-CAS) and 0–0.6% (w/w) chitosan. Emulsions stabilized by complexes with increased levels of chitosan (>0.2% w/w) had a smaller average droplet size and exhibited greater stability during storage. All chitosan containing emulsions exhibited a slight shear thinning behaviour with increased high-shear-rate viscosity at higher chitosan levels. Even though complexing of Na-CAS with chitosan resulted in a delay of the adsorption of the surface active components at the oil/water interface, the presence of chitosan did not significantly influence the rheological properties of the formed interfaces. Acid-induced aggregation was observed only for the emulsion that was stabilized solely by Na-CAS when the pH dropped close to the isoelectric point of the protein component, resulting in flocculation and large increase in the storage modulus.
Original languageEnglish
Pages (from-to)94-101
JournalInternational Dairy Journal
Volume26
Issue number1
DOIs
Publication statusPublished - 2012

Keywords

  • in-water emulsions
  • whey-protein isolate
  • beta-lactoglobulin-pectin
  • high-methoxyl pectin
  • polysaccharide interactions
  • bioactive components
  • particle tracking
  • dextran sulfate
  • o/w emulsions
  • interfaces

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